Over medium heat, lightly saute that garlic in 1 T of butter in a medium saute pan. Add the shrimp and cook for one minute on each side. Increase the heat to medium-high and add Worcestershire, hot sauce, lemon juice, cane vinegar, cane syrup, Creole seasoning, and cracked black pepper. Add the bourbon and stir to deglaze the saute pan. Cook until reduced by half. Reduce heat to medium and stir in one piece of butter at a time until each is completely melted. Cook until the sauce has thickened enough to coat the spoon. Stir in the rosemary. Serve with hot French bread.